pulse dish

Hearty lentil chilli

lentils

400 g filtered water

coconut oil

red capsicum

chipotle chillies in adobo sauce

garlic

red onion

tomatoes

tsp cumin

tsp smoked paprika

tsp coriander

tsp cacao powder

pumpkin

tsp red wine vinegar

½ tsp stock paste

kidney beans

g lime juice

salt

black pepper

Place a bowl onto mixing bowl lid and weigh lentils into it. Cover with water and set aside to soak (15 minutes-2 hours). Using simmering basket, rinse and drain lentils, then set aside.

Place oil, capsicum, chipotle chillies, garlic and onion into mixing bowl and chop 5 sec/speed 5, then sauté 3 min/120°C/speed 2.

Add tomatoes, cumin, paprika, coriander and cacao powder and cook 3 min/120°C/speed 2.

Add pumpkin, vinegar, stock paste, water and drained lentils and cook 10 min/100°C//speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.

Add beans, lime juice, salt and pepper and cook 2 min/98°C//speed 1. Divide between serving bowls and garnish as desired to serve (see Tips).

Tuscan bean soup

Parmesan

rosemary

thyme

½ brown onion

olive oil

pancetta

celery

carrot

g zucchini

200 g canned chopped tomatoes

400 g canned mixed beans

water

Vegetable stock paste

½ tsp dried chilli flakes

bread

Place Parmesan into mixing bowl and grate 5 sec/speed 9. Transfer into a bowl and set aside.

Place rosemary and thyme into mixing bowl and chop 20 sec/speed 8. Transfer into a separate bowl to the Parmesan and set aside.

Place onion and garlic into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add oil, pancetta, celery and carrot and sauté 3 min/Varoma/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.

Add zucchini, tomatoes, mixed beans, water, stock, chilli flakes and reserved chopped herbs and cook 10 min/100°C//speed .

Transfer soup into a thermal serving bowl or other large bowl and stir through reserved grated Parmesan. Garnish with extra shaved Parmesan to taste and serve immediately with a slice of fresh crusty bread on the side.

Falafel with beetroot hommus

400 g canned chickpeas

lemon juice

tbsp tahini

½ - 1 raw beetroot

g extra virgin olive oil

sea salt

ground paprika

spelt flour

parsley

coriander

Place garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add all remaining hommus ingredients, except paprika, and chop 10-15 sec/speed 5, or until desired consistency is achieved. Transfer into a serving bowl, sprinkle with paprika and set aside until ready to serve. Clean and dry mixing bowl.

Beetroot hommus

Add all remaining falafel ingredients, except oil, and chop 15 sec/speed 4, or until a slightly chunky consistency is achieved.

Form falafel mixture into walnut-sized balls (approx. 20). Place a frying pan over medium-high heat and add oil. Cook falafel balls in batches for 3-4 minutes, turning occasionally to brown on all sides. Transfer falafels onto a plate lined with paper towel.

Serve falafels warm or cold with Beetroot hommus.

Falafel

Rajma (kidney bean curry)

g cumin seeds

bay leaves

g coriander seeds

cloves

cardamom pods

cinnamon quill

black peppercorns

tsp Kashmiri chilli powder

ginger

tsp turmeric

brown onions

green chillies

garlic paste

ginger paste

g ghee

g canola oil

curry leaves

800 g canned whole tomatoes

brown sugar

tsp sea salt

½ tsp salt

½ tsp ground black pepper

tsp garam masala

125 g Greek-style natural yoghurt

Place cumin seeds, bay leaves, coriander seeds, cloves, cardamom pods, cinnamon quill and peppercorns into mixing bowl and dry roast 3 min/Varoma/speed 1, then mill 1 min/speed 9 to a powder.

Add chilli powder, ground ginger, turmeric, onions and fresh chillies (optional) and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add garlic paste, ginger paste, ghee, oil and curry leaves and sauté 6 min/100°C/speed 1.

Add tomatoes, sugar, stock paste and salt and cook 5 min/100°C/speed 1, then blend 20 sec/speed 4-7, increasing speed gradually from speed 4 to speed 7. Set aside to cool before transferring into freezable containers or snaplock bags. Clean and dry mixing bowl.

Everyday Indian curry paste

Place oil into mixing bowl and heat 2 min/Varoma/speed 2.

Add onions and ginger paste and chop 3 sec/speed 5, then cook 10 min/100°C/speed 1.

Add salt, pepper, garam masala and 140 g of the reserved curry paste and cook 2 min/100°C/speed 1.

Add yoghurt and cook 2 min/100°C/speed 1.

Add kidney beans and cook 2 min/90°C//speed 1. Transfer into a serving bowl and serve warm.

Lentil and pumpkin pot pies

ice cubes

unsalted butter

plain flour

brown onion

g olive oil

fennel seeds

g red lentils

full cream milk

Place rosemary into mixing bowl and chop 20 sec/speed 8. Rosemary should be a very fine consistency. Repeat chopping if necessary.

Add ice and butter and chop 15 sec/speed 10. Scrape down sides of mixing bowl with spatula.

Add flour and salt and combine 5 sec/speed 5. Scrape down sides of mixing bowl with spatula, then knead Dough /2 min. Wrap in plastic wrap and place in refrigerator for 30 minutes. Clean and dry mixing bowl.

Rosemary ice puff pastry

Preheat oven to 200°C. Grease 6 ramekins (8 cm) with butter and set aside.

Place onion and garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add 20 g of the oil and sauté 3 min/Varoma/speed 1.

Add carrot and remaining 20 g oil and sauté 3 min/Varoma/speed 1.

Add rosemary, thyme, fennel seeds, lentils, water and Vegetable stock paste. Insert simmering basket then weigh pumpkin into it. Cook 15 min/Varoma//speed 1. Transfer lentil and pumpkin mixture into a large bowl and stir to combine.

Fill ramekins with lentil and pumpkin mixture, ensuring the mixture comes ¾ of the way up the sides of ramekins.

Place pastry onto a silicone bread mat or floured surface, then place a sheet of baking paper over pastry and roll out to a 5mm thickness.

Using a pastry cutter, cut out 6 pastry rounds (9 cm), ensuring the circle has a 1 cm border overlapping the edge of the ramekin. Place a pastry circle over ramekin and seal edges by pressing down against the side of the ramekin. Repeat with remaining pies.

Brush milk on the top of each pie and bake for 30 minutes (200°C), or until golden brown.

Pumpkin and lentil filling

Pasta e fagioli

150 g dried borlotti beans

Parmesan cheese

onion

tomato

red chilli

speck

tomato passata

200 g ditalini pasta

kale

chilli flakes

Start this recipe the night before to allow beans to soak. Place a bowl onto mixing bowl lid and weigh beans into it. Cover with water and set aside to soak overnight. Drain and rinse beans.

Insert blade cover (optional – TM5 and TM6 only). Place 1000 g water and the drained, soaked beans into mixing bowl, then cook 60 min/90°C//speed  or until beans are soft. Drain beans using the Varoma dish. Carefully remove blade cover. Clean and dry mixing bowl.

Place Parmesan into mixing bowl, excluding the rind, and grate 10 sec/speed 8. Place in a bowl and set aside. Clean and dry mixing bowl.

Place onion, tomato and celery into mixing bowl, then chop 3 sec/speed 5.

Scrape down sides of mixing bowl with spatula and cook 12 min/120°C/speed  [TM31: 12 min/Varoma/speed ]. Place in a bowl and set aside.

Place garlic and chilli into mixing bowl, then chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula and repeat chopping if needed.

Add speck and oil, then cook 5 min/120°C/speed  [TM31: 5 min/Varoma/speed ].

Add reserved drained beans and cooked onion mixture, then cook 2 min/100°C//speed 1.

Add remaining 950 g water, stock paste or powder, passata and Parmesan rind (optional), then cook 15 min/100°C//speed 1.

Add pasta, season with salt to taste, then cook for a further 12 min/100°C//speed 1 or until cooked. Discard Parmesan rind.

Transfer soup into a thermal serving bowl or other large bowl, then stir through kale and ½ of the reserved Parmesan cheese. Stand for 5 minutes until kale is wilted. Divide soup between serving bowls. Sprinkle with remaining Parmesan and chilli flakes, then drizzle with a little extra virgin olive oil.

Curried sausages and lentils

cumin seeds

coriander seeds

- 2 long red chillies

g carrot

g red capsicum

soy sauce

tamarind paste

oyster sauce

dark brown sugar

500 g raw sausage

coconut cream

peanut butter

broccoli

cauliflower

green beans

Place fennel, cumin and coriander seeds into mixing bowl and dry roast 5 min/Varoma/speed 1, then mill 30 sec/speed 10.

Add ground turmeric, ginger, garlic, chillies and coriander and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add olive oil and cook 3 min/100°C/speed 1.

Add carrot, celery and capsicum and chop 3 sec/speed 5.

Add soy sauce, tamarind paste, oyster sauce, brown sugar, water and lentils and cook 20 min/Varoma//speed .

Place Varoma into position, insert Varoma tray, then weigh sausages onto it. Secure Varoma lid and cook 15-20 min/Varoma//speed , or until sausages are cooked through. Remove Varoma tray and set sausages aside to cool.

Add coconut cream and peanut butter to mixing bowl. Place Varoma dish into position, then weigh broccoli, cauliflower and green beans into it. Secure Varoma lid and steam 8-10 min/Varoma//speed , or until vegetables are cooked.

Remove Varoma and set aside. Transfer curried lentils and steamed vegetables into a thermal serving bowl or other large bowl and cover to keep warm. Peel casings from reserved cool sausages and cut into slices (1-2 cm). Stir sausage slices through lentil and vegetable mixture then serve.

Mercimek Çorbası

g havuç

g patates

g kereviz

60 g kırmızı mercimek

g zeytinyağı

Karıştırma kabının içine havuç, patates, kereviz, mercimek ve suyu koyun. 35 dk/100°C/hız ’ta pişirin.

Zeytinyağını ekleyip 30 sn/hız 10’da karıştırın. Uygun dereceye gelince servis edin. Kalan çorbayı porsiyonlayıp dondurabilirsiniz.

Top 8 pulse dish recipes from across the web

The most viewed pulse dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hearty lentil chilli

Tuscan bean soup

Falafel with beetroot hommus

Rajma (kidney bean curry)

Lentil and pumpkin pot pies

Pasta e fagioli

Curried sausages and lentils

Mercimek Çorbası

Top 8 pulse dish recipes from across the web

The most viewed pulse dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hearty lentil chilli

Tuscan bean soup

Falafel with beetroot hommus

Rajma (kidney bean curry)

Lentil and pumpkin pot pies

Pasta e fagioli

Curried sausages and lentils

Mercimek Çorbası

The most viewed pulse dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine